Pesto Sauce, Winter Style

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Pesto Sauce, Winter Style

 

5 large clove garlic

1 bunch parsley

1 1/2 cups olive oil

2 tablespoons dried basil

1 2 ounces pine nuts or a small package of fresh

pignoli

4 ounces parmesan cheese, grated, plus more for

dusting, pasta

1/2 teaspoon salt

 

Peel and cut up the garlic cloves. Rinse the parsley

and remove the stems. Shake dry. Add everything to the

blender in the order given. Blend on HIGH until the

sauce is smooth. Refrigerate, covered, until needed.

This makes enough sauce for 2 lbs of pasta or 8

servings.

You will need extra grated Parmesan cheese to sprinkle

over the pasta that you have added the sauce to. Do

this just before serving.

Leftover sauce freezes well. Use to flavor soups, or

spread on toasted French Bread.

 

 

 

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